Name: Creamy Pork Stew
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Pork shoulder, cut into 2-inch chunks - 2 ½ pounds; Salt and freshly ground black pepper to taste - 2 ½ pounds; Vegetable oil - 2 tablespoons; Yellow onion, chopped - 1 large; Minced garlic - 3 cloves; Apple cider or apple juice - ½ cup; Apple cider vinegar - 2 tablespoons; Dijon mustard - 2 tablespoons; Prepared horseradish - 1 tablespoon; Heavy cream - 1 ¼ cups; Chicken broth or more as needed - ¼ cup; Sage leaves - 4; Thyme - 2 sprigs; Fresh rosemary - 2 small sprigs; Dried bay leaf - 1; Sliced carrots - 1 cup; Celery, sliced - 1 stalk; Cayenne pepper - 1 pinch; Green peas, fresh or frozen - ½ cup; Matchstick-cut apple strips - ¼ cup; Chopped fresh chives - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Pork Stew

1. Pork shoulder, cut into 2-inch chunks - 2 ½ pounds

2. Salt and freshly ground black pepper to taste - 2 ½ pounds

3. Vegetable oil - 2 tablespoons

4. Yellow onion, chopped - 1 large

5. Minced garlic - 3 cloves

6. Apple cider or apple juice - ½ cup

7. Apple cider vinegar - 2 tablespoons

8. Dijon mustard - 2 tablespoons

9. Prepared horseradish - 1 tablespoon

10. Heavy cream - 1 ¼ cups

11. Chicken broth or more as needed - ¼ cup

12. Sage leaves - 4

13. Thyme - 2 sprigs

14. Fresh rosemary - 2 small sprigs

15. Dried bay leaf - 1

16. Sliced carrots - 1 cup

17. Celery, sliced - 1 stalk

18. Cayenne pepper - 1 pinch

19. Green peas, fresh or frozen - ½ cup

20. Matchstick-cut apple strips - ¼ cup

21. Chopped fresh chives - 1 tablespoon

How to cook deliciously - Creamy Pork Stew

1. Stage

Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.

2. Stage

Heat vegetable oil in a large pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes per batch. Transfer pork to a plate.

3. Stage

Place onions into the same pot; cook and stir until translucent and the edges brown, 3 or 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in apple cider and apple cider vinegar.

4. Stage

Increase the heat to high and stir in mustard and horseradish. Transfer browned pork pieces back to the pot, along with any accumulated juices. Pour in cream and 1/4 cup chicken broth; add more chicken broth to cover if needed. Add sage, thyme, rosemary, and bay leaf; season with a pinch of salt. Bring to a simmer, then cover and simmer over low heat for 30 minutes.

5. Stage

Add carrots, celery, and cayenne pepper; season with more black pepper. Leave uncovered and simmer until meat is tender, about 1 hour. Add peas and simmer for 10 minutes. (Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.)

6. Stage

Garnish individual servings with apple strips and chives. Chef John